Guest guest Posted October 15, 2004 Report Share Posted October 15, 2004 Miss Roben's Newsletter October 2004 In this issue... Halloween Candy Candy Making Tips Halloween Cookie & Cupcake Decorating & Storage Tips: Fruit Flavored Jelly Candy Ghoulish Goulash Gluten & Egg Free Pumpkin Muffins Candied Apples Revolting Rodent Cupcakes Wicked Witch Cupcakes Miss Roben's Newsletter October 2004 Greetings! Welcome to the third edition of our Miss Roben's, Your Allergy Grocer newsletter. This monthly to bi- monthly newsletter will offer a variety of menu ideas, tips, recipes, and management strategies for individuals on restricted diets. Next month, we will feature tips for holiday travel, dining out & seasonal recipes. As always, we are available to assist you with any questions that you encounter, either by email at bakingsupport@... or phone 1-800- 891-0083. Our technical support person's, Diane & Jay, are well versed in many of the special diets our clients are following including those with Celiac disease ; food allergies and other food intolerances ; those on the Feingold Diet, GFCF Diet, diets for Candida, Colitis, Crohns, IRB, Specific Carbohydrate Diet and more. We will spend whatever time it takes by phone or email to help you and hopefully ease the dietary transition(s). If you would like to share your thoughts on this newsletter or offer suggestions for topics that you would like to see covered in upcoming editions, you can do so by emailing BakingSupport@... . Halloween Candy If your child suffers from multiple food allergies or intolerances, finding candy can be difficult or impossible. If there are commercial brands of candies that you can use, but can not find one in holiday friendly shapes, be creative and develop your own designs. This can be as simple as creating a holiday friendly package to place the safe items into and make them appear holiday friendly. For example, if you have a safe lollipop, just add some food safe cotton fabric or guaze type material around the lollipop to create a "ghost pop". Draw eyes, if desired and tie a small bow or string around the base of the sucker to secure the fabric. Another idea is to reshape a safe hard candies into new shapes. You can achieve this by coarsely crushing hard candies and then placing in an oiled heat safe metal hard candy molds and melting in a moderately hot oven, 350 degrees is a good base temperature for melting candy. Monitor closely to prevent over melting. Chocolate can also easily be transformed into new shapes and designs. Again, it is important to keep a close watch on the temperature, since over melting can destroy the texture of the candy. Gummy candies and chews can often be gently kneaded into a new shape. For example, use a gummy chew to roll a gummy worm or spider legs to adorn Halloween baked goods. If you are unable to find candy that is void of the items you must avoid, make your own. Candy making can be tricky, but exercising patience and familiarizing yourself with some basic candy making tips and techniques will most likely guide you on the path to succesful candy making. To make small candy pumpkin: Use one orange Gimbal's Sugar-Free Soft & Chewy Assorted Fruit Chews Candy Item # 1197, roll gently between hands to form a pumpkin shape. Cut a small piece of a green gummy candy into stem shape(i.e. Sugar Free, Low Carb Gummy Zoo Animals, item # 1617); gently press stem shape into pumpkin To make marshmallow pumpkin and/or spider: Use either Vanilla Soy Free, Egg Free Marshmallows from Tiny Trapeze, Item # 1094 Or, 1095(chocolate for spiders), Or, Solo Marshmallow Cream & confectioner's sugar(combine to form marshmallow dough), item 1093 . If using formed marshmallows gently roll into desired shape, spritz lightly with water and roll in sanding sugars(i.e. Nature's Colors Marigold Orange Sanding Sugar, Item 1800 for pumpkins or Frost White, Item 1796 for ghosts) Roll in Guittard Decoratif Sprinkles 7223 to create "hairy spider". Spider legs & eyes can be formed using Terra Sticks, Item 1013. To make Cracker Spider: Use Bi-Aglut Crackers, item 4037 or equivalent round cracker, spread the top of one cracker with acceptable nut butter(i.e. I.M. Healthy Soy Nut butter item 1059 or SunButter item1371, insert Terra Stick legs, item # 1013 & top with another cracker Candy Making Tips Source: Diane Hartman, The Food Allergy Kitchen Cookbook Rinse pan with ice cold water immediately before adding ingredients. This will help to eliminate ingredients from sticking to the pan. When mixture begins to boil, remove spoon. Thoroughly wash and dry spoon before returning to pan. Residual sugar crystals will cause the entire batch of candy to become grainy. Do not attach the candy thermometer to the pan until after the mixture begins to boil. Allow the candy thermometer to stand in a glass of warm water before introducing it into the hot liquid. This will prevent the thermometer bulb or tube from cracking when immersed into the boiling mixture. Drastic changes in temperatures can result in glass products cracking. To check the accuracy of a candy thermometer, bring a saucepan of water to boil. The water should begin to boil at 212 degrees Fahrenheit. If it begins to boil at a different temperature(i.e. 210 degrees), adjust the temperature accordingly. Weather conditions, especially high temperatures and humidity can adversely effect candy making. Accuracy is vital, so it is worthwhile to follow this procedure on each day that you make candy. A wooden spoon or dowel rod placed across the top of the pan will help to prevent boil over. The spoon handle or rod will break bubbles as they rise to the top of the pan. Use a pan that has adequate space to allow for expansion of contents. Some ingredients will increase in volume as they boil or become heated. Do not stir the mixture once it begins boiling. Stirring will result in a grainy and poor textured product. A double boiler should be used for melting chocolate. A double boiler helps to prevent chocolate from scorching or burning. A crock-pot on the lowest setting also works well for melting chocolate, especially when coating a large quantity of candy. Add one tablespoon of shortening or coconut butter per cup of chocolate chips, when melting chocolate for dipping or coating. This will help the chocolate adhere evenly and provide a glossier finish. Parchment paper will provide an excellent non- stick surface for candy, and can withstand moderate heat. Wax paper should not be used for items that are potentially at a high temperature. Designate a sterile stainless steel scissors for cutting taffy and caramel into bite size pieces. The bulb of the thermometer requires submersion in the candy solution, but should not contact the sides or bottom of pan. Interpreted thermometer reading from eye level, to prevent misreading. Candy solutions that contain dairy alternatives or chocolate products will require frequent stirring to prevent scorching. Decreased temperatures are commonly used in this type of candy, too. Copyright, 2001, Diane Hartman, all rights reserved Halloween Cookie & Cupcake Decorating & Storage Tips: Source: Diane Hartman Add 1-2 tsp vegetable glycerin to prepared icing for a glossy finish and smoother application when piping. Pipe a thicker layer of icing on the borders of the cookies, fill with a slightly thinner icing; the piped edges will prevent icing from running outside border. If using decorative sanding sugars(i.e. India Natural Colorant Sanding Sugars- Items , apply a layer of frosting to cookies and then immediately sprinkle with sanding sugars. Use Semi-Sweet Chocolate Decoratif Sprinkles: From Guittard to produce a realistic black hairy spider appearance Cut or roll gummy or soft candy into desired shapes for candy decorations. Coconut, raisins, cut up fruit, shaped gummy candies or fondant, marshmallows/marshmallow crème, chocolate chips, candies, edible seeds & nuts can also be used to produce simple decorations. Realistic strands of hair can be produced by using a toothpick to pull lines into wet icing Plastic sandwich bags can be used for icing bags by snipping off a small corner of one bag and then used to pipe icing from the small opening. This is an inexpensive way to allow children to decorate their own cookies and results in little clean up. A heat safe zippered top sandwich bag can be used to melt chocolate; submerge partially filled & sealed bag in a pan of warm water until melted. Snip a corner off one side and pipe chocolate decorations onto cookies or cupcakes. Gluten free pretzels, Terra Sticks & other similiar items can be used to create simple decorations on Halloween baked goods- i.e. twist pretzels can be dipped into chocolate and used for wings, Terra Sticks can be used for spider legs, etc... use your imagination Storage: Allow cookies or cupcakes to cool completely before decorating. If not decorating cookies or cupcakes, allow them to cool completely before storing to prevent them from becoming soggy or sticky. Allow deocrated baked goods to set up before transferring into a storage container. If storing decorated cookies/cupcakes or softer varieties of cookies, place a layer of wax paper in between cookies to prevent them from sticking together. Fruit Flavored Jelly Candy Source:Diane Hartman, The Food Allergy Kitchen Cookbook 3 packages unflavored gelatin or equivalent 2 cups granulated sugar 1 cup water 3 /4 cups fruit juice concentrate Combine 1 /2 cup water and gelatin, allow to stand for 5 minutes. In a saucepan, combine remaining 1/2 cup water, and sugar. Bring to boil over medium heat, stirring constantly. Remove spoon and carefully attach a candy thermometer. Without stirring, allow mixture to cook until it reaches 260 degrees. Remove from heat, add gelatin mixture and stir until completely dissolved. Add fruit juice concentrate and stir well. Transfer mixture into well greased molds or into a greased 8 x 8 pan, allow to cool for several hours before using. Dust with confectioners or extra fine granulated sugar, if desired. Ghoulish Goulash Source: Diane Hartman 1 pound lean ground beef or turkey 2 cups diced Italian style tomatoes 15 ounces tomato sauce 1/2 cup onion, chopped 2 cups bell peppers, chopped 2 cloves garlic, minced 1-3 Tbsp chili powder, to taste 1 tsp salt 1/2 tsp pepper 3 cups cooked rice *5-6 steamed medium sized bell peppers(orange, yellow & /or red ) In a large skillet, brown meat, and sauté onion & garlic. In a medium saucepan combine diced tomatoes, tomato sauce, salt, pepper, chili powder & chopped peppers, boil 6-8 minutes or until peppers are tender when pierced with a fork. Transfer tomato mixture into skillet containing meat mixture, add cooked rice. Simmer 5-10 minutes, stirring occasionally. *Cut top off steamed peppers using the same method that you would follow for carving a pumpkin, reserve tops. Remove seeds; cut jack-o-latern style face on one side of each pepper. Carefully steam the peppers until tender. Allow to partially cool, fill with stuffed pepper filling. Gluten & Egg Free Pumpkin Muffins Source: Diane Hartman, The Food Allergy Kitchen Cookbook 1/2 cup Spectrum Palm Shortening or equivalent 1 1/2 cups brown sugar 2 cups gluten free flour mixture(i.e. Bette Hagman brown flour mix) 1/2 cup dairy substitute(reduce by 1 tsp if using rice milk) 1 cup canned pumpkin puree 2 1/4 tsp ground flaxseed meal 6 Tbsp water 4 tsp baking powder 2 tsp oil 1 1/2 tsp cinnamon 1 tsp ginger 1/4 tsp ground cloves 1/4 tsp ground nutmeg Preheat oven to 375 degrees F. In a small bowl, combine flaxseed meal, water, baking powder & cooking oil; mix well. Allow mixture to stand for five minutes before adding to muffin mixture. In a large mixing bowl,cream shortening & sugar until light & fluffy. Sift together flour, bakign powder add shortening mixture, flaxseed mixture, & dairy substitute. Mix well, and then transfer batter into greased cupcake tins or lined muffin tray. Bake for 25 minutes or until toothpick inserted into center comes out clean. Candied Apples Source: Lowry, GFCF Recipes, Ingredients: Skewers or sticks 8 to 10 medium crisp red apples such as Red Delicious, Winesap, or McIntosh -- at room temperature 2 cups sugar 3/4 cup water 1/2 cup light corn or cane syrup 1 tsp beet juice Few drops clove oil -- if desired For small children you can make apple smiles, core and cut apple into eigths, use small bamboo skewers. Grease cookie sheet generously. Wash and dry waxed apples thoroughly. Insert wooden skewer in stem end of each apple. Mix sugar, water, syrup and beet juice in 2-quart heavy saucepan. heat to boiling over high heat; reduce heat. Boil gently, without stirring, to 290 on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup, twirling until completely coated. Stand on cookie sheet; cool. MICROWAVE DIRECTIONS: Mix sugar, water, syrup and beet juice in 1 1/2-quart glass casserole. Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes, to 290 on microwave candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup.Continue as above. Pour any remaining syrup onto oiled cookie sheet. Cool; break into small pieces for a treat. Revolting Rodent Cupcakes Source: Diane Hartman 1 package Miss Roben's Chocolate Cake Mix (item # 3201) or Yellow Cake Mix (item #3202), prepared per instructions 1 package Miss Roben's Double Fudge Frosting, (item #2117) prepared per instructions Gimbal's Sugar Free Fruit Chews (items # 1197)- for ears, nose, tail Chocolate Sprinkles(item #7223) - to form realistic "hair" Using a Wilton mini egg cake pan(Additional information on this pan can be found at www.wilton.com ), bake cake per mix instructions for cupcakes. Allow to cool. Cut a red fruit chew or equivalent candy into half lengthwise and then divide into 2 thinner slices to produce "ears". Remove a small amount of second candy piece and roll into mini balls for "eyes". Roll another red chew into rope shape or press into candy gummy worm mold to make "tail". Prepare fudge frosting mix and apply a generous coating to cupcakes, immediately sprinkle chocolate sprinkles onto the surface of the cupcakes. Press shaped candies into iced and sprinkled cupcakes to produce decorative features. Wicked Witch Cupcakes Source:Diane Hartman 1 package Miss Roben's Chocolate Cake Item 3201 or Yellow Cake 3202 or White Cake 3200 1 package Miss Roben's Milk Chocolate Frosting Item 3100 or Double Fudge Frosting 2117 1 package Miss Roben's Vanilla Buttercream Frosting Item 1151 Green Food Coloring or Dancing Deer Sage Green Food Coloring (from item # 1057) Ice Cream Cones Item 1232 or 1001 or 1179 Chocolate Chips Item 7224 or 1187 Pretzels 2234 Prepare and bake cake mix per package instructions for cupcakes, filling lined or greased cupcake pan 2/3 full. Cool. Prepare chocolate frosting, as instructed on package. Cover ice cream cones with chocolate frosting, place on wax covered tray wide base side down to harden. Prepare vanilla buttercream frosting, add enough green food coloring to produce desired color for witches' face. Generously frost cupcakes with light green icing, press chocolate coated ice cream cones slightly towards the back of cupcake, add chocolate chips for eyes, break one pretzel into desired length and apply to cupcake surface to produce "warty nose". Pipe chocolate frosting on to add witches' hair, using a toothpick to separate strands of hair. email: info@... phone: 1-800-891-0083 Forward email Quote Link to comment Share on other sites More sharing options...
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